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Prawns in Sa Cha Sauce

Fish and Seafood

Prawns in Sa Cha Sauce
10 prawns (about half pound)
2 Tablespoons sa cha sauce, divided
3 Tablespoons soy sauce
2 Tablespoons Chinese rice wine
1 and 1/2 Tablespoons granulated sugar
1/2 teaspoon chili oil
4 cups soybean oil 1/2 green pepper, diced
1/2 red pepper diced
1 teaspoon minced fresh ginger
1 teaspoon peeled and minced garlic
1 scallion cut into one-inch pieces
3 ounces water chestnuts, sliced thin
3 ounces sweet onion, coarsely diced
1 Tablespoon cornstarch mixed with one tablespoon cold water
1 teaspoon sesame oil
1 tomato made into a rose and some parsley for garnish (optional)
1. Peel shrimp and remove black vein from the back, then mix with half the sa cha sauce, soy sauce, wine, sugar, and the chili oil and marinate for fifteen minutes.
2. Heat wok, add the oil and the prawns stirring them until separated, then add the red and green peppers. When the shrimp have curled, about one to two minutes, remove them and the peppers and set aside. Discard all but two tablespoons of the oil reserving the large amount for another use.
3. Reheat this two tablespoons of oil, add the ginger and garlic, the other tablespoon of sa cha sauce, and the scallions, water chestnuts, and the onions and stir for about one minute or until fragrant. Then add the shrimp and the peppers and the cornstarch-water mixture. Stir until thickened, add the sesame oil, and serve on a platter.

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